What is Gelato?

At first glance, gelato and ice cream may look alike. Both are creamy, sweet, and served frozen. Yet for foodservice professionals, knowing the difference is essential: authentic Italian gelato is not simply a dessert, but a premium product that elevates a menu with authenticity, taste, and profitability.

The distinction begins with air content. Gelato contains far less air — around 20–30% — compared to the 70–100% commonly found in ice cream. This lower overrun makes gelato denser and smoother, giving it a more satisfying mouthfeel. Along with air, fat percentage plays a decisive role. With just 4–8% fat, gelato feels lighter on the palate, allowing flavors to emerge in all their intensity. Ice cream, on the other hand, often contains 10–18% fat, which tends to coat the mouth and soften the perception of flavor.

Serving temperature is another factor that sets them apart. Gelato is served slightly warmer, around –12°C / 10°F, which enhances aroma release and provides a creamier texture. Ice cream, stored and served colder at about –18°C / 0°F, can feel harder and less expressive in taste.

But perhaps the biggest difference lies in preparation. Gelato is typically made fresh every day in small batches. Gelato makers prepare a balanced mix of ingredients, churn it, and serve it immediately, often with a wide variety of seasonal flavors. Ice cream, instead, is usually produced in large quantities, stored for longer periods, and distributed well in advance to the consumer. Freshness and customization are therefore hallmarks of gelato’s artisanal identity.

The equipment and know-how used also reflect this philosophy. Gelato production relies on open-cylinder batch freezers that allow artisans to carefully control the process, blending refrigeration and agitation in real time. Ice cream, by contrast, is often made using large continuous freezers suited for industrial-scale production. The outcome is clear: gelato offers a cleaner, more intense taste that speaks directly to craftsmanship.

For restaurants, cafés, and hospitality venues, the real value lies in authenticity. Choosing to serve gelato is not just about expanding the dessert menu. It means offering guests an authentic Italian experience — one that combines artisanal heritage, a smoother texture, and vibrant flavor. Beyond delighting customers, gelato stands out as a high-margin product that enhances both menu prestige and business potential.

Authentic Italian gelato is the result of a delicate balance: the skill of the artisan on one side, and the right technology on the other. Setting up a gelato lab doesn’t mean filling it with complex machinery, but choosing a few essential tools that guarantee quality, efficiency, and consistency.

The process starts with the mixing phase, where ingredients are blended and emulsified to create a perfectly balanced base. Depending on the needs of the parlor, this can be done with different types of mixers — from immersion to countertop models — but the goal is always the same: to prepare the mixture for the next steps with the right texture and stability.

At this point comes the pasteurization, a stage that is as technical as it is vital. By heating the mix to temperatures between 65°C and 90°C and then cooling it quickly to 4°C, the pasteurizer ensures food safety, improves the structure of the mix, and enhances flavor development.

The mixture is then transformed in the batch freezer, the real heart of the lab. Here refrigeration and constant agitation work together: rapid cooling forms very small ice crystals for that unmistakably smooth texture, while the controlled incorporation of air gives gelato its signature creaminess.

To preserve this quality, the product passes through a blast chiller, which lowers the temperature in just a few minutes. This avoids the creation of large ice crystals, keeping the gelato creamy while also extending its shelf life.

Finally, gelato is stored and displayed at service temperature (around –10/–12°C) in dedicated showcases. These are not just storage units: they are the stage on which flavors are presented, making the product as visually appealing as it is delicious.

Of course, this is just one example of a set-up, suited to a mid-sized gelato parlor that wants to offer variety without compromising on efficiency. In reality, there are countless configurations and technologies available, adaptable to different spaces, volumes, and business models.

SIGEP World is the international stage where you can explore all of them in one place.

Gelato means more than just gelato. In this third episode of our educational journey What is Gelato?, we look beyond the classic scoop to discover the many ways this product can evolve, adapt, and surprise. From frozen desserts to refreshing drinks, these variations not only diversify your menu but also help fight seasonality and boost margins — all thanks to specialized Italian technology.

The journey begins with artisanal gelato, the flagship product of Made in Italy. Rooted in tradition and supported by a high-quality supply chain, it represents the gold standard for flavor, freshness, and authenticity. But the story doesn’t end here.

Soft gelato, also known as express gelato, is lighter and creamier, a perfect solution for cafés, pastry shops, or small parlors with fewer flavors on display. Closely related is frozen yogurt, produced with the same technology yet enriched with around 20% yogurt content — a product that speaks to consumers looking for freshness, lightness, and well-being.

Then there are formats that go beyond the idea of a frozen dessert. Slush, for example, is a colorful and refreshing iced beverage made from crushed ice combined with fruit syrups or juices: ideal for hot days and impulse purchases. Equally versatile is the shake, created by blending artisanal gelato with milk. The result is a rich, dense, velvety drink that transforms gelato into an indulgent, on-the-go experience.

These diverse expressions show how gelato can adapt to different business models and customer needs. Whether your goal is to expand a café’s offer, add freshness to a pastry shop, or introduce playful beverages into a restaurant menu, the possibilities go well beyond the scoop.

At SIGEP World, professionals can discover all the technological solutions that make these variations possible, and learn how to turn gelato into a flexible, profitable, and truly universal product.